Turkey Burgers Cranberry Sauce Brie

My neighbor Sarah brought over a turkey burger one November afternoon, and I remember being skeptical—ground turkey can be so dry. But one bite of that Brie melting into the warm patty, the cranberry sauce cutting through with its tartness, and I was converted. Now I make these whenever I want something that feels special without spending hours in the kitchen.

I made these for a casual dinner party last spring, and my friend Marcus asked for the recipe before he'd even finished his burger. Watching people's faces light up when they tasted that first bite of melted Brie was worth every minute of prep.

Ingredients

• Ground turkey: Buy it fresh if you can—it makes a noticeable difference in texture and flavor compared to frozen.
• Onion and garlic: Finely chopped means they'll blend into the patties and keep everything moist from the inside.
• Fresh parsley: Just a tablespoon adds brightness that prevents the turkey from tasting too one-note.
• Dijon mustard: This is your secret ingredient—it adds complexity without tasting like mustard at all.
• Brioche buns: They toast into something almost buttery; whole wheat works too if you prefer.
• Brie cheese: Sliced rather than crumbled so it melts into a creamy blanket over the hot patty.
• Cranberry sauce: Homemade tastes better, but don't stress if you use the canned version.
• Baby spinach or arugula: This adds a peppery freshness that balances the richness beautifully.

Instructions

Mix gently:

Combine the turkey, onion, garlic, parsley, mustard, salt, and pepper in a bowl, but resist the urge to squeeze and knead like you're making bread. Overworked turkey becomes dense and rubbery.

Shape your patties:

Divide into four equal portions and pat into discs about half an inch thick. Your hands will be a little sticky, so wet them with cold water between patties.

Get your pan hot:

Heat olive oil in a skillet over medium heat until it shimmers. You want a gentle sizzle when the patty hits the pan, not an aggressive sear.

Cook the first side:

Place patties in the oil and let them sit undisturbed for 5 to 6 minutes until golden underneath. Resist the urge to poke and flip early.

Flip and finish:

Turn each patty and cook for another 5 to 6 minutes until the second side is golden and an instant-read thermometer reads 165°F.

Add the Brie:

In the last minute, place a slice of Brie on top of each patty and cover the pan with a lid so the cheese melts into that perfect creamy layer.

Toast and assemble:

While the burgers rest for a minute, lightly toast your buns. Spread cranberry sauce on the bottom half, add the burger with melted Brie on top, then layer spinach and red onion if you like.

Serve right away:

These are best eaten immediately while everything is warm and the cheese is still soft.

Pin it

These burgers remind me that sometimes the simplest combinations make the most impact. The first time my daughter asked for seconds, I knew this recipe had earned its permanent spot in rotation.

The Brie Factor

Brie is forgiving and works its magic fast. Unlike harder cheeses that need extra time to melt, Brie practically liquefies from the residual heat of the patty, creating this luxurious texture that makes the whole burger feel elevated.

Why Cranberry Sauce

The tartness cuts through the richness of the Brie and turkey in a way that makes each bite feel balanced. It's tart enough to keep things interesting but sweet enough to complement rather than clash.

Variations and Pairings

This burger is flexible enough to adapt to what you have on hand or what sounds good that day. The foundation of seasoned turkey and melted cheese stays constant, but everything else can shift.

• Swap the Brie for Camembert or crumbled goat cheese if you want something different.
• Serve with crispy sweet potato fries or a simple green salad dressed with lemon vinaigrette.
• Lettuce wraps work perfectly if you want to skip the bun.

Pin it

These turkey burgers have become my go-to when I want something that feels special without fuss. They're proof that the best meals often come from happy accidents and simple, honest combinations.

Recipe FAQs

→ Can I use ground chicken instead?

Yes, ground chicken works well as a substitute for turkey in this preparation.

→ What cheese pairs best?

Brie is recommended for its creaminess, but Camembert or goat cheese are excellent alternatives.

→ Is homemade cranberry sauce better?

Homemade sauce offers fresher flavor, but high-quality store-bought versions work perfectly.

→ How do I know when they are done?

Cook until the internal temperature reaches 74°C (165°F) and the meat is no longer pink.

→ Can these be grilled?

Absolutely, grill over medium heat for about 6 minutes per side, adding cheese at the end.